Description

Classic Herb Stuffing is a comforting and flavorful side dish made with toasted bread cubes, fresh herbs like sage, rosemary, and parsley, sautéed onions, celery, and garlic, all combined with a savory broth and eggs for a perfectly moist and cohesive texture. This traditional recipe is baked to golden perfection, making it a festive favorite for holiday dinners and family gatherings.

Ingredients

Scale

Bread Mixture

18–24 oz cubed bread (about 12–14 cups, toasted or stale, 1/2-inch pieces)
3 tbsp chopped fresh sage (or 1 tbsp dried sage)
Freshly ground black pepper to taste
3 tbsp chopped fresh parsley
3 tbsp chopped fresh rosemary (or 1 tbsp dried rosemary)
Kosher salt to taste
2 1/2 cups chicken or vegetable broth (preferably low-sodium)
1 cup unsalted butter
2 large eggs (room temperature)
6 garlic cloves, minced
3 cups chopped sweet onion (about 2 large, 1/2-inch dice)
2 cups diced celery (about 1/2-inch pieces)

For Topping

Fresh herbs for sprinkling (sage, parsley, or rosemary)

Instructions

Prepare the bread: Cut the bread into 1/2-inch cubes and spread them on a baking sheet. If the bread is fresh, toast at 350°F for 15 minutes, stirring halfway through, until dry and lightly golden. Let cool slightly, then transfer to a large mixing bowl.
Sauté vegetables: Melt butter in a large skillet over medium heat. Add onions, celery, and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until vegetables are soft, translucent, and onions begin to caramelize. Add minced garlic and cook for an additional minute until fragrant.
Add herbs and broth: Stir in fresh or dried sage, parsley, and rosemary, cooking for 1 minute while stirring. Add 1 cup of broth, scrape up any browned bits, and simmer for another minute.
Combine with bread: Pour the hot vegetable and herb mixture, including butter, over the bread cubes. Toss gently and thoroughly to coat every piece.
Prepare egg mixture: In a separate bowl, whisk together remaining 1 1/2 cups broth with room-temperature eggs until well combined.
Mix and transfer: Pour the broth-egg mixture over the bread and vegetable mixture, stirring gently to distribute evenly. Transfer to a buttered baking dish and spread in an even layer.
Bake the stuffing: Bake at 350°F for 45-50 minutes. If the top browns too quickly, cover with foil for the first 30 minutes, then remove foil to brown for the last 15-20 minutes. The top should be golden and a knife inserted in the center should come out clean.
Rest and garnish: Remove from oven and let rest for 10 minutes before serving. Sprinkle the top with fresh herbs for color and fresh flavor.

Notes

Using stale or toasted bread prevents the stuffing from becoming mushy by allowing it to absorb broth evenly.
Freshly minced garlic is preferred over jarred to enhance aroma and flavor.
Room temperature eggs help create a smooth, custard-like binding for the stuffing.
Cover the stuffing with foil during baking if the top browns too fast to prevent burning.
Use low-sodium broth to control the salt content of the dish.
This stuffing can be made vegetarian by using vegetable broth instead of chicken broth.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: classic stuffing, herb stuffing, holiday side dish, bread stuffing, savory stuffing